By Agnes DeFranco, Minwoo Lee, Hospitality Analytics and Innovation Lab, Conrad N. Hilton College of Global Hospitality Leadership, University of Houston; Hawon Shim, Korean Broadcasting System (KBS)
Greek cuisine is defined by its simplicity, freshness, premium ingredients, and vibrant flavors, with seafood playing a central role. These qualities are exemplified at Milos, one of the most well-regarded restaurants located within The Venetian.
Kristina Gura, General Manager of Milos, warmly welcomes guests to experience the restaurant’s distinctive offerings. While a menu is standard in any dining establishment, Milos provides an enhanced experience through its signature fish market, a feature shared across its twelve global locations. The restaurant sources seafood from the Mediterranean, Greece, England, Scotland, and various international and domestic regions, including the Carolinas. The selection changes daily based on availability, ensuring freshness and variety.
The Fish Market and Produce Market
The dining experience in Milos starts when guests are guided by captains who lead them to the fish market. There, the captain presents the day’s offerings and recommends seafood and preparation methods tailored to party size and individual preferences. Among the preparation styles, the salt-crust method stands out: the fish is encased in sea salt, then filleted tableside for an engaging presentation. Lamb is another popular choice, available in individual portions, full racks, or as a tableside carving.
In addition to the fish market, Milos features a produce market showcasing items such as ripened beetroot and heirloom tomatoes sourced from California. The wine program includes a dedicated red wine cellar and a chilled room for white wines. While the list includes selections from France, Italy, and the United States, Milos emphasizes Greek wines to introduce guests to native varietals.
Staying true to its culinary heritage, Milos also strains its own Greek yogurt to achieve a rich, creamy texture, served traditionally with thyme, honey, and crushed walnuts. Guests can observe large jars of thyme-pollinated honey from Greece displayed near the dessert area.
The Keys to Success
Milos is one of the most popular venues at the Venetian for a number of reasons. First, with over two decades of industry experience, Gura emphasizes that American guests particularly appreciate the freshness of Milos’ offerings. Each dish is crafted with natural ingredients and presented with elegance. What one sees is what one gets as each plate is very beautifully presented with natural ingredients and the best product.
Second, in a city like Las Vegas, which welcomes diverse international clientele, Milos maintains a fine dining atmosphere that remains approachable. The menu is designed for sharing, encouraging a communal dining experience even in formal business settings. For instance, the Greek salad is ideal for family-style service. Milos aims to create memorable moments by consistently exceeding guest expectations.
Thirds, although the restaurant honors traditional Greek culinary principles, it incorporates modern elements that ensure its appeal remains current. The interior design features light and bright tones, contributing to a warm and inviting ambiance. Milos’ innovation lies in its ability to deliver fresh, high-quality ingredients daily; some seafood arrives within 30 hours of being caught. Nothing is ever frozen. The cocktail menu also reflects this commitment to freshness, with drinks crafted from fresh juices, unique ingredients, and Greek spirits.
Fourth, authenticity is crucial. In presenting cultural cuisine, maintaining authenticity while guiding guests in how to enjoy the food adds to the experience. Milos does not serve street-style items such as feta fries, falafel, or gyros. Instead, the team educates guests on the traditional dishes offered and the philosophy behind them. On the other hand, it is also important to accommodate small aspects of the operation to accommodate the many guests and their cultural backgrounds from around the world when appropriate.
Passion and Empowerment
As a hospitality graduate from UNLV, Gura recognizes that students entering the field often do so with a genuine desire to serve. In a competitive environment like The Venetian, with over 60 dining concepts, exceptional food alone is not enough. A guest can simply walk 10 feet across the hallway and find another place with exceptional food. What distinguishes Milos is its dedication to delivering an outstanding guest experience. Gura has the passion for this industry and encourages future managers to inspire their teams, empower them to exceed service standards, and focus on the small details that foster guest loyalty, the small details that exceed guests' expectations. Always stay innovative when it comes to guest experience. Guests always remember they had a delicious meal, but when you make someone feel truly special, that you went out of the way to create a beautiful guest experience for them, it is simply beautiful.
To exemplify this commitment, Gura recommends the Milos Special: a lightly fried zucchini and eggplant dish layered with tzatziki and surrounded by fried saganaki cheese. It is a popular choice, often seen on nearly every table.
Kali orexi!